Palak Paneer

Method

1. 01

   Boil water at 100°C in a medium pot with 0.5 tsp of salt. Add the spinach and blanch for 2 minutes, just until it turns bright green and flexible.

2. 02

   Drain the spinach and reserve 120 ml of the cooking water. Let the spinach cool for 3 minutes and blend it with 60 ml of that water for 45 seconds, until you get a smooth puree.

3. 03

   Heat 1 tbsp of ghee in a large pan over medium-high heat, approximately 180°C. Add the paneer and brown it for 2 to 3 minutes, carefully flipping it until it has golden edges; remove it to a plate.

4. 04

   Lower to medium heat and add the remaining ghee. First add the cumin seeds and fry them for 30 seconds, until they release aroma and sizzle without burning.

5. 05

   Add the white onion and cook for 6 minutes, stirring frequently, until it looks translucent with golden edges. Add the garlic, fresh ginger, and green chili; sauté for 1 minute, until fragrant.

6. 06

   Add the tomato, ground turmeric, and the remaining salt. Cook for 7 to 8 minutes over medium heat, mashing the tomato slightly, until the mixture thickens and the ghee starts to separate around the edges.

7. 07

   Lower the heat to maintain the sauce near 90°C. Add the spinach puree and the remaining 60 ml of reserved water; cook for 5 minutes, until the sauce looks shiny and lightly coats the spoon.

8. 08

   Add the garam masala and the crushed dried fenugreek between your palms. Stir for 30 seconds to let them become fragrant without losing freshness.

9. 09

   Return the paneer to the pan, pour in the cream and cook for 3 to 4 minutes over low heat, without boiling hard, until the paneer is heated through and the sauce is creamy. Serve immediately.